Ingredients 

• 2 Boxes of Jiffy Mix

• 1 Jar of Cheese Wiz

Instructions

• Pour both the Jiffy Mix and the Cheese Wiz into a bowl and mix together

• Smooth out the mixture to prevent uneven.

• Bake in a conventional oven at 375 degrees until golden brown. 

Ingredients

• 2 lbs beef tripe/tuna/chicken washed and cleaned

• Juice of 1 lemon

• 10 cups water

• 5 cilantro sprigs

• 4 garlic cloves crushed

• 1 tsp ground cumin

• ½ cup of peanut butter

• 2 cups milk

• 3 tbs butter

• 1 cup diced red onion about ½ red onion

• 2 cups diced white onion about 1 whole white onion

• ½ bell pepper diced

• 1 to mato peeled, seeded and diced

• 4 garlic cloves minced

• 2 tsp achiote or annatto powder

• 1 tsp ground cumin

• 1 tsp oregano

• 4 medium sized potatoes peeled and diced into small squares

• Salt/Pepper

Instructions

• Cover the tripe with juice from half of the lemon, water and salt, let rest for 10 minutes and repeat. Rinse well the last time.

• In a large stock pot, cover the tripe with 10 cups of water, cilantro sprigs, garlic, salt, and cumin, bring to a boil, reduce temperature and simmer until tender, about 2 hours, drain and save 2 cups of the broth.

• Mix the peanut butter with ½ cup of milk to soften it (so that it mixes in better later).

• Dice the tripe into small pieces.

• Prepare a refrito with the butter, achiote, cumin, salt, oregano, chopped onion, bell pepper, tomato and garlic, cook until the onions are translucent and soft, about 5 minutes.

• Blend the refrito, remaining milk and peanut butter sauce to obtain a smooth sauce.

• Place the blended sauce, the 2 cups of reserved tripe broth, the diced potatoes and diced tripe in a large stockpot.

• Bring to a boil, reduce temperature and simmer until the potatoes are tender and the sauce starts to thicken, about 25 minutes.

• Lightly mash some of the potatoes to help thicken the sauce.

• Taste and add salt/pepper if needed.

• Serve with white rice, onion curtido, tomato slices, avocado slices and a good hot sauce.

Ingredients 

• 1 lb. dried elbow pasta

• 1/2 cup unsalted butter

• 1/2 cup all purpose flour

• 1 1/2 cups whole milk

• 2 1/2 cups half and half

• 4 cups shredded medium cheddar cheese divided (measured after shredding)

• 2 cups shredded Gruyere cheese divided (measured after shredding)

• 1/2 Tbsp. salt

• 1/2 tsp. black pepper

• 1/4 tsp. paprika smoked paprika is our favorite!

Instructions

• Boil the pasta, drain.

• Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products.

• Cook the sauce until it’s nice and thick.

• Add in shredded cheeses, stir well.

• Combine cheese sauce with cooked pasta.

• Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese.

• Top with the rest of the mac and cheese, top with more shredded cheese.

• Bake and prepare to thoroughly enjoy! 

• ADD KIRKLAND BRAND SMOKED BACON CRUMBLE TO IT, IT'S SO GOOD EAT IT!